Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 2
- 6 ounces dry penne pasta
- 2 skinless, boneless chicken breast halves
- 1 1/2 cups fresh broccoli florets
- 3 green onions, sliced
- 2 tablespoons canola oil
- lemon pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
- cook the chicken in a pan, seasoning with lemon pepper as it cooks. when the chicken is no longer pink inside, cut into small pieces. combine chicken to pasta-broccoli mixture. stir in oil and sliced green onion and add lemon pepper to taste.
Ingredients
- Servings: 4
- 1 (12 ounce) package egg noodles
- 1 cup ketchup
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1/4 cup lemon juice
- 1/4 cup chopped onion
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 1 (16 ounce) package hot dogs
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- spread cooked noodles in a 9x13 inch pan. arrange hot dogs over noodles. in a medium bowl, mix together ketchup, water, oil, lemon juice, onion, worcestershire sauce and brown sugar; pour over noodles and hot dogs.
- bake in preheated oven for 35 minutes.